Peach Prosciutto Ciabatta

1 Loaf Ciabatta

6 oz Prosciutto

5 Ripe Colorado Peaches

2 cups Balsamic Vinegar

1/2 cup White Wine

1/2 Brown Sugar

1/2 Mascarpone

Slice ciabatta into toast points, drizzle olive oil and salt to taste and then toast until crispy. Wash peaches, place in an aluminum pan, pour white wine and brown sugar on top, roast in oven for 400 degrees for 15 min. Let cool peel and slice. Place balsamic vinegar in stainless steel pan on medium heat until it turns to syrup. Spread the mascarpone on the toast points then add the peaches and prosciutto. Drizzle the balsamic vinegar to top it off. Serves 6.